We picked the finest ingredients from the surrounding countryside. From this we made a foraged leaf salad with goats cheese, rosehip jelly, dandelion jelly and wild garlic oil. Followed by a dandelion and wild garlic quiche or slow cooked beef and dandelion root stew, served with nettle mash and hogweed shoots. Frozen wild damsons made their way into a warming cake served with Japanese Knotweed whipped cream.

Here are some pictures from the evening. We'll keep you posted on the next meal - but if you really don't want to miss out, you can sign up for our newsletter (sporadic, informative and always pretty).